Zesty Chicken Tortellini Soup with White Beans and Peppers
A hearty, spice-forward soup combining tender chicken thighs, cheese tortellini, and white beans in a robust tomato-based broth. The blend of bell peppers, jalapeños, and warming spices like cayenne and paprika creates layers of heat, while fresh spinach and optional heavy cream add richness. Perfect for cold evenings when you want something satisfying yet vibrant, this version stands out with its bold pepper profile and the satisfying contrast between creamy tortellini and chunky vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 large bell pepper, chopped
- 2 jalapeno peppers, chopped
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- 1 ½ pounds chicken thighs, chopped
- 15 ounces white beans, drained
- 14 ½ ounce can fire roasted tomatoes
- 4 cups chicken broth
- 1 tablespoon cayenne powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon spicy chili flakes
- salt and pepper, to taste
- 10 ounces cheese tortellini
- 1 cup fresh spinach, chopped
- ¼ cup heavy cream(optional)
- extra chopped peppers, for serving(optional)
- fresh herbs, for serving(optional)
- Parmesan cheese, for serving(optional)
Instructions
- 1
Heat large pot to medium heat and add olive oil
- 2
Add bell pepper, jalapeño peppers, onion and celery and cook about 5 minutes to soften
- 3
Add garlic and chicken and cook another 5 minutes, stirring, until chicken is cooked mostly through
- 4
Add beans, fire roasted tomatoes, chicken broth and all seasonings
- 5
Bring mixture to quick boil, then reduce heat and simmer at least 20 minutes to let flavors develop
- 6
Meanwhile, bring small pot of water to boil and boil tortellini until they float, about 3-4 minutes
- 7
Drain tortellini
- 8
Add tortellini to soup pot and stir in spinach
- 9
Remove from heat and swirl in heavy cream if using
- 10
Serve into bowls with extra toppings
Tips
Cook chicken thighs until mostly done but not fully cooked through, as they'll finish cooking in the simmering broth and stay tender
Cook tortellini separately to prevent them from getting mushy and to control the soup's consistency better
Add spinach at the very end so it wilts perfectly without overcooking and losing its bright color
Good to Know
Refrigerate up to 3 days in airtight container. Store tortellini separately if possible to prevent mushiness.
Can make soup base 1 day ahead without tortellini and spinach. Add those when reheating.
Serve hot with crusty bread, extra Parmesan, and fresh herbs like cilantro or parsley.
Common Mistakes
Cook tortellini separately to avoid mushy texture in soup
Don't add spinach too early or it will become overcooked and lose color
Add cream off heat to prevent curdling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well. Cook according to package directions, usually 1-2 minutes longer than fresh. Drain thoroughly before adding to soup.
What if I don't have fire roasted tomatoes?
Regular diced tomatoes work fine, though you'll lose some smoky depth. Add a pinch of smoked paprika to compensate for the missing roasted flavor.
How long will this soup keep in the refrigerator?
The soup keeps well for 3 days refrigerated. Store in airtight container. Tortellini may absorb liquid, so add extra broth when reheating if needed.